Portobello Sliders Want another slider recipe? Yeah, I know, I know. I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities. This one is super simple. And definitely grill-friendly. A simple olive oil marinade (I went with the basics here, but you can adjust the seasoning of the marinade to your liking.) Hope you all have a great Labor Day Weekend! Portobello Sliders Servings: about 8-9 sliders Ingredients 8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika Pretzel rolls, lightly toasted For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!) Instructions 1. 2. 3. 4. 5. 6. 7. 8. Source: A Curvy Carrot original.
grilled lamb kebabs + tzatziki What do you do to prepare for a baby? We’ve talked about it endlessly this summer, and I have no doubt you’re out there thinking, “my goodness, has she still not had that baby yet?” Tell me about it. But really, how do you get ready? Do you try to figure out learn how to cook respectable meals in a minimum of time? Among the many slightly absurd ways we’ve been getting ourselves ready, we decided that we needed to clear out our DVR queue last week, to make room for all of the shows we’ll likely be missing the first runs of. I’ve had the fiercest Greek food cravings since I’ve been pregnant. P.S. One year ago: Eggs in Tomato SauceTwo years ago: Chocolate BabkaThree years ago: Outrageous Brownies Yogurt-Marinated Lamb Kebabs Adapted, barely, from Ina Garten The yogurt-marinated lamb kebabs were ridiculously juicy and tangy and the tzatziki was, hands down, the best I have ever eaten. Prepare a charcoal grill with hot coals. Serve with salad, grilled pitas and tzatziki (below).
Roasted Cauliflower, Carrots & Potatoes with Fresh Oregano – Recipes, Side – Capay Valley Farm Shop Okay, this one is really easy and you can do it with just about anything you have in the fridge. I call it scavenging and am always amazed at how simple delicious food can be! You can use whatever quantities you want – depending on how much you want to make. Ingredients Preparation Preheat oven to 350F. Recipe inspired by last week’s box & created in Natasha’s experimental kitchen. Related Tags: Carrots • Cauliflower • Oregano • Potatoes Curried Mussels Save to My Recipes Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, because the mussels can’t survive long after they’ve been plucked. 2 tablespoons vegetable oil 3 large leeks, whites and light greens only, thinly sliced, rinsed, drained Kosher salt, freshly ground black pepper 2 garlic cloves, sliced 1 1/2 teaspoon Madras curry powder 2 1/2 pounds mussels, beards removed 1/2 cup canned unsweetened coconut milk 2 tablespoons cilantro leaves (for serving) View Step-by-Step Directions
Easiest Brussels Sprouts Recipe You'll Ever Make Brussels sprouts may not be among the most well-liked vegetables, but they may just be the new kale! Brussels sprouts are loaded with vitamins, minerals and antioxidants. Although they're lower in Vitamin C, potassium and calcium than kale, Brussels sprouts are higher in protein, foliate and fiber. Oven-Roasted Brussels Sprouts recipe Serves 4 Ingredients 1 pound Brussels sprouts, trimmed and halved lengthwise ½ pound baby carrots, halved lengthwise 2 tablespoons extra virgin olive oil 1 teaspoon course salt Directions Pre-heat oven to 400 degrees. Wash and trim Brussels sprouts, cut in half and place in a large sealable bag. Cut carrots in half and combine with Brussels sprout. Add olive oil and salt, seal bag and shake until evenly coated. Place Brussels sprouts and carrots on baking sheet and cook for approximately 20 minutes or until vegetables are tender and lightly browned. Photo Credit: Shutterstock.com
Flounder Poached in Fennel-Tomato Sauce Recipe Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside. Heat oil in a large skillet over medium-low heat. Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Divide fennel-tomato sauce and fish among shallow bowls. Per serving: 190 calories, 5 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
Maybe I Will...: Zucchini Hot Tots Zucchini Festival Day 2!!! Need to bring an appetizer or finger food to your next party?!? I gots ya covered! These Zucchini Hot Tots are da bomb! I brought them to a girls night and they were a HIT !! Zucchini Hot Tots Makes 24 Hot Tots 2 cups zucchini, grated2 eggs 1/2 of an onion, diced and sauteed in 1 TBS Butter1/4 cup Mozararella cheese 1/4 cup freshly grated Parmesan cheese 1/2 cup dry Italian it breadcrumbs kosher salt and pepper to taste Preheat oven to 400 degrees 1. 2. 3. Bake 15-18 minutes Enjoy!!! For 6 Tots!
Cod in a Fennel-Tomato Broth Vegetarian Recipe: Zucchini Gratin Vegetarian Recipe: Zucchini Gratin Perfect as a cheesy side dish or the main event, zucchini gratin is sure to be a crowd-pleaser. The recipe is simple, but also versatile – you could replace two of the zucchinis with yellow squashes, or pick different cheeses based on your preferences. Swiss, Gruyere, and mozzarella would all make great substitutes for cheddar in this recipe – even a little pepperjack for some added kick would be tasty. For a smaller dish that only serves two, cut this recipe in half. Ingredients: 4 tablespoons butter4 large zucchini, sliced4 medium shallots, minced2 teaspoons garlic, minced1 cup heavy cream2/3 cup cheddar cheese1/3 cup Parmesan cheese1/4 teaspoon oreganoSalt and pepper to tasteGreen onions, sliced, for garnish Directions: Preheat the oven for 400 degrees F.Heat a large, deep pot to medium heat and add the butter. Recipe adapted from Just a Pinch
Moroccan-Style Stuffed Acorn Squash Recipe Zucchini Parmesan Crisps | Healthy Recipes | Snack Recipes The following content was Provided by www.GroceryBudget101.com "We're Not Penny Pinching, We're Benji Pinching!" Zucchini is in abundance this time of year and we were looking for a great munchie that was healthy, unique and easy to make and these zucchini parmesan crisps really hit the spot! Sometimes necessity is the mother of invention and other times, it's just a matter of trying to figure out what you're going to do with an overabundance of a single ingredient when your family has vowed to run away if you serve it just one more time! If you slice the zucchini at a slight angle the topping seems to stick to it just a bit better and they crisp evenly. If you have asiago cheese or romano cheese you could easily substitute these for a slightly different flavor. Preheat the oven to 400 degrees F. Slice the zucchini into 1/4-inch thick rounds. Hmm.. © Can Stock Photo Inc. / jdwfoto
Pan-Seared Scallops | The Splendid Table We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. If using wet scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons salt for 30 minutes before proceeding with step 1, and do not season with salt in step 2. 1 1/2 pounds large sea scallops, tendons removedSalt and pepper2 tablespoons vegetable oil2 tablespoons unsalted butterLemon wedges or Orange-Lime Vinaigrette (recipe follows) 1. 2. 3. Orange-Lime Vinaigrette Makes about 1/2 cup 2 tablespoons orange juice2 tablespoons lime juice1 small shallot, minced1 tablespoon minced fresh cilantro1/8 teaspoon red pepper flakes2 tablespoons vegetable oil2 tablespoons extra-virgin olive oilSalt Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl.
Recipe for Easy Cheesy Zucchini Bake When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam. She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this! This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe. The recipe called for dried basil. Instructions: Preheat oven to 350F/180C.